Noura Jamal*¹ and Samaher Sakkour

1Dept. of Food Science, Faculty of Agricultural, Tishreen University, Lattakia, Syria.

(*Corresponding author: Noura Jamal. E-Mail: noura.jamal@tishreen.edu.sy, phone: 0940722518).

Received: 13/ 05/ 2024        Accepted: 20/ 08/ 2024

Abstract

The research aimed to determine the effect of using different percentages of fermented bran (5%, 10%, 15%, 20%) on some of the rheological properties of flour, as well as the he physicochemical and sensory properties of Saj bread. This research was conducted in a private bakery and the analyzes were conducted in the grains laboratory and the research laboratory in the department of Food Sciences at the Faculty of Agriculture – Tishreen University and in the grain laboratory of the Grains Corporation in Latakia Governorate, during the years 2023-2024. The results showed a decrease in phytic acid in the bran as a result of the fermentation process using Saccharomyces cerevisiae. The results of a study of flour mixtures prepared by adding fermented bran in different proportions showed a significant decrease in wet gluten (P<0.05) with increasing addition rates. The Mixolab results also showed an increase in the rate of water absorption and dough development time and a decrease in the rate of retrogradation with increasing addition rates. In contrast, it was observed that the percentage of moisture, ash, crude fiber, phenolic content, and antioxidant capacity increased significantly with increasing addition rates. It was also noted that a dark color and pleasant odor appeared in the bread at low addition rates. An addition rate of 15% achieved sensory acceptance of the resulting saj bread when conducting statistical analysis.
Keywords: fermented bran, Saj bread, Saccharomyces cerevisiae yeast, wheat flour.

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Nagham Muhammad^1*, Ghassan Yacoub² and Munther Khaddam³

¹Department of Agricultural Economics, Faculty of Agricultural Engineering, Tishreen University, Syria.

(*Corresponding author: Nagham Muhammad, E-Mail: nagham89gh@gmail.com ).

Received: 22/ 05/ 2024     Accepted: 29/ 08/ 2024

Abstract

 This research aimed to measure the level of economic empowerment of rural women through several indicators and the impact of demographic variables on economic empowerment. To achieve the above, a random sample of 384 rural women was taken, and the necessary data for the research were collected by designing a questionnaire designed for this purpose according to the personal interview method with rural women.The descriptive analytical approach was relied upon to describe and analyze the answers of the sample members to the questionnaire questions using frequency tables, arithmetic averages and percentages. The research hypotheses were also tested using one-way ANOVA using the SPSS program. The research results showed that female employees and housewives occupied the highest percentage in the studied sample, as women in the Al-Haffa area depend on government jobs as a primary source of income in addition to a significant percentage devoted to housework and childcare in general. In contrast, the percentage of agricultural work did not exceed 11.2% of the total sample, due to the small size of agricultural holdings, as most of the lands of Al-Haffa are forests and some are rocky and rugged. The research results also showed that rural women in the Al-Haffa region are still at a low level of economic empowerment in the field of competition in the labor market due to the low level of their qualifications that are consistent with the requirements of the labor market. Also, the percentage of their ownership of land and property is still low due to customs and traditions that favor men over women in inheritance. In general, rural women in the Al-Haffa region enjoyed an average degree of economic empowerment, as the total score of the scale reached 57.41%. The results of the research hypothesis test indicated that there were statistically significant differences (sig<0.05) in the level of economic empowerment of rural women in the Al-Haffa region according to the variable of educational level, income, and the profession in which the woman works, as the educated, working woman who has a good income is able to achieve a better economic status compared to others.         

Keywords: Economic empowerment, demographic characteristics, poverty, rural women.

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Nesreen Abdulqader Qurabi*1

¹Department of Food Engineering Technologies, Faculty of Technical Engineering, Aleppo University, Aleppo, Syria.

(*Corresponding author: Nesreen Qurabi. nisreenqurabie90@gmail.com ).

Received: 11/ 05/  2024     Accepted: 29/ 08/ 2024

Abstract

The aim of this investigation was to extract garlic essential oil GEO, determine its yield and chemical composition by GC-MS, and specific shelf life of storage chilled chicken breast meat by filling it with gelatin edible films which contain garlic essential oil (GEO) at various final concentrations. Garlic essential oil was prepared by steam distilling, and gelatin edible films were prepared, and GEO was added by the following percentages (0, 0.1, 0.5, 1, 1.5 %). These groups were packaged in gelatin edible films, then preserved at (4±1° C) for 18 days and examined after 0, 3, 7, 11, 14 and 18 days of refrigeration for freshness and chemical properties. Freshness analyses included determination of pH value and thiobarbituric acid TBA. Chemical analyses included determination of moisture, ash, fat, and protein content. The samples treated by gelatin edible films with 1 and 1.5% GEO had the best quality characteristics during the chilled storage period, thereby samples of chicken breast meat had saved of quality characteristics for 14 days.

Keywords: Garlic, gelatin, edible films, quality characteristics, chilled storage.

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Maissoun  Ziadeh^1* , Mohammad Dikkeh¹ and Vienna Hammoud²

1Department of Soil and Water Sciences, Faculty of Agricultural Engineering, Tishreen University, Lattakia, Syria.
2Department of Biology – Faculty of Science – University of Tartous – Tartous – Syria.

(*Corresponding author: Maissoun Ziadeh. maissounziadeh4@gmail.com ).

Received: 11/ 02/ 2024          Accepted: 13/ 08/ 2024

Abstract

This study deals with evaluating the uptake and accumulation of cadmium and lead in Radish Raphanus sativus L. tissues in order to determine its efficiency for use in phytoremediation of lead-and-cadmium-contaminated soil, based on a pot-experiment. The results of the study showed that the concentration of lead and cadmium in the soil had a significant effect on the decrease in biomass and on the content of the roots and shoots of the Radish plant of both metals,The Radish did not behave as a hyper-accumulating plant of cadmium or lead. Based on the fact that the bioaccumulation coefficient (BAC) and the transfer factor (TF) for cadmium are greater than one for most treatments, and on the available cadmium extraction yield (SEY) (Mg(NO3)2%) which reaches up to 20.75%, meaning that we need to plant radish only 5-11 times to remediate the soil from the available cadmium, it is possible to consider radish as a potential candidate for use in phytoremediation of cadmium by bioextraction.The values of the bioconcentration factor (BCF) and bioaccumulation factor (BAC) for lead were less than one, and the values of the extraction yield of lead relative to the total concentration in the soil (SEYTPb%) were very low, not exceeding 0.0029%. Although the percentage of available lead (soluble and exchangeable) was less than 1% in all treatments the extraction yield of lead remained low, as we need to plant radish between 300-588 times to remediate the soil from the available lead.
Keywords: Phytoremediation, Brassicaceae, Bioconcentration Factor (BCF), Bioaccumulation Factor (BAC), Transfer Factor (TF), Specific Extraction Yield Percentage (SEY%).

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Mokdad Masoud^*1, Ali Sultana¹  and Nadia Safwat¹

¹ Department of Food Science, Faculty of Agricultural Engineering, Tishreen University, Lattakia, Syria.

(*Corresponding author: Mokdad Masoud . mokdadmasoud@gmail.com , mobail:0936559749 ).

Received: 9/ 03/ 2024      Accepted: 1/ 09/ 2024

Abstract

This research studied the effect of adding different percentages of soy flour in biscuit mixtures. Adding different percentages of soy flour (20-30-40%) to wheat flour mixtures prepared for manufacturing biscuits in the studied proportions gave a noticeable increase in the following components: (moisture – ash – Fat – fiber – protein) by increasing the proportion of mixing with soy flour, while th proportion of carbohydrates decreased.The moisture percentage increased from 3.67% in the control sample to 7.16 when 40% soy flour was added, and the fat percentage also increased from 13.43% to 19.62%, while the carbohydrate percentage decreased from 71.76% in the control sample to 54.69% when 40% soy flour was added. The sensory (taste) characteristics of the biscuits improved and were the best when 30% of soy flour was added, except for the smell, which decreased when the percentage of soy flour increased up to 40%. The best degree of smell was in the control sample, and the sensory characteristics decreased when 40% of soy flour was added, so it was less Acceptance degree.In terms of physical properties, the diameter decreased from 6.5 cm in the control sample to 6.3 cm when 40% soy flour was added, while the thickness increased from 1.05 cm in the control sample to 1.2 cm when 40% soy flour was added. The diffusion rate and diffusion rate decreased with increasing the addition of soy flour, as it was higher in the control treatment.
Keywords: wheat flour, soy flour, biscuits, spread rate.

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Mahmoud Al-Mohamed ^1*

1 Animal Production, Faculty of Agricultural Engineering, University of Aleppo, Aleppo, Syria.

(*Corresponding author: Dr. Mahmoud Al-Mohamed. E-Mail: Mahmoud.lb.Almohamed@gmail.com ).

Received: 8/ 05/  2024     Accepted: 29/ 07/ 2024

Abstract

The research was conducted at the Jeb Ramla Cattle Station and the Faculty of Agricultural Engineering at the University of Aleppo, during the years 2022-2023, on 52 Holstein Friesian cows. With the aim of studying the effect of mastitis and the level of somatic cells counts on the average of both the voluntary waiting period and days open. Statistical analysis was conducted using SPSS 26. The results showed a highly significant effect of mastitis and the level of somatic cells counts on the length of both the voluntary waiting period and the days open period. It was noted that the best studied reproductive indicators were in cows with a low level of somatic cells counts. The average voluntary waiting period and days open period were 69.15 and 104.48 days in healthy animals, compared to 90.69 and 174.00 days in animals that were exposed to mastitis during the first phase of the period lactation. It was also estimated that the length of the voluntary waiting period and the open period increased by 21.54 and 69.52 days, respectively, in the case of mastitis. A positive and highly significant correlation was found between both the voluntary waiting period and the open period with mastitis and the level of somatic cell counts.
Keywords: Mastitis, Somatic Cell Counts, SCC, Voluntary Waiting Period, Days Open, Cows, Holstein, Friesian.

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Mohammad Nizam*1, Ziad Khouri 1, Ghaith Nassor 1 and Tharwat Redwan1 , Yahya Yosof 1 and Ruba Issa1

1 Latakia Research Center, General Commission for Scientific Agricultural Research GCSAR, Damascus, Syria.

(*Corresponding author: Dr. Mohammad Nizam. E-Mail: mohammad.nizam.85115@gmail..com ).

Received: 30/ 04/  2024     Accepted: 4/ 08/ 2024

Abstract 

 The experiment was conducted during two seasons (2022-2023) on Nectarine trees (Legrand cv.) planted at the Kassab Research Station of Scientific Agricultural Research Center – Latakia governorate; to study the impact of different concentrations of urea and humic acid foliar application and their interaction on the improving the characteristics of Nectarine fruits variety. The experiment showed that the treatments of application urea and humic acid together were significantly superior to the treatments of individual application and control in most of the studied traits. The foliar application treatment (urea 3 g/l + humic 2 g/l) recorded the highest values in terms of fruit weight, fruit size and total soluble solids (130 g, 132 cm3, 11.47 %) respectively, whereas foliar application treatment (urea 3 g/l + humic 1 g/l) recorded the highest value in fruit content of total sugars    (7.93 μg /ml of glucose).

Keywords: Nectarine, Foliar application, Urea, Humic acid

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Mohammed Dosh Aldaemes *1

1 Department Of Food Science, Faculty of Agricultural Engineering, AlFurat University, Syria.

(*Corresponding author: Dr. Mohammed Dosh Aldaemes. E-Mail: maldaames@yahoo.com ).

Received: 10/ 02/ 2024       Accepted: 5/ 08/ 2024

Abstract

The aim of this study to know the effect of replacing Syrian durum wheat flour with 85% extracted white barley flour at four levels of substitution 5-10-20%-15- on the rheological properties of dough and the technological properties of Syrian durum wheat flour at extraction rates of 72% (zero flour), 80% (supply flour), 100% (Graham flour), wheat grain samples were collected from grain purchasing centers in Hama Governorate affiliated with the General Establishment for Grain Trade, Processing and Storage during the 2022 season. The grains were sieved and moistened to a degree of 16.5%. The grains were ground to produce flour with extraction rates of 72% and 80%. %, 100% Samples were collected from Syrian barley grains, Furat2 and Furat3, from the purchasing centers of the General Establishment for Seed Multiplication – Hama Branch, season 2202. The grains were sieved and ground using the CHOPIN mill to produce barley flour and the Brabender mill to produce wheat flour, with the previous extraction rates. The results of the farinograph tests for dough samples showed extraction rates of 72%, 80%, and 100% by increasing the amount of water absorbed by increasing the rates of replacing wheat flour with barley flour, 15%-10%-5%-20%, respectively, with significant differences at the 5% confidence level, where the relationship is direct. Between increasing the replacement ratio and the amount of absorbed water, there is also an increase in the growth and development time of the dough by increasing the rates of replacing wheat flour with barley flour, decreasing the dough stability time, and increasing the dough migration time. The results of xenograph tests for dough samples with extraction rates of 72%, 80%, and 100% showed an increase in dough strength by increasing the percentages of replacing wheat flour with barley flour, 15%-10%-5%-20%, respectively, with significant differences at the 5% confidence level, where the relationship is direct between Increasing the replacement ratio and dough strength, increasing dough elasticity by increasing the percentage of replacing wheat flour with barley flour
Keywords: barley flour, wheat flour, rheological properties of dough, beta glucan.

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Ghadeer  Alhoushi*¹

¹ Directorate of Agriculture in Latakia, Ministry of Agriculture and Agrarian Reform, Syria.

(*Corresponding author: Ghadeer Alhoushi, Email: ghadeerrafikalhoushi@gmail.com, 0999296988 ).

Received: 16/ 06/ 2024             Accepted: 16/ 09/ 2024

Abstract: 

A field experiment was conducted in the village of Jiboul in the countryside of Jableh city- Latakia Governorate, Syria, during the 2023/2024 agricultural season, to study the effect of adding nitrogen fertilizer in the form of 46% urea to spinach plants, Spinacia oleracea L., at different rates: 0, 30, 60, 90, 120. kg/ha, based on some vegetative growth standards and determining the best application rate of this fertilizer gives the best results. The results showed a significant effect of nitrogen fertilization on all the growth parameters studied. The rate of 120 kg/ha achieved a significant difference from the rest of the treatments, giving the best results in terms of plant height (27.50 cm), number of leaves on the plant (15.10 leaves), and leaf surface area of ​​the plant. (725.50 cm2), fresh weight (77.50 g), and dry weight of leaves (9.10 g).

Keywords: spinach, Spinacia oleracea L., nitrogen fertilization, vegetative growth standards.

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Imad Alhorani *¹

1 Scientific Center for Agricultural Research in Homs, GSCAR,Syria, .

(*Corresponding author: Dr. Imad Alhorani. E-Mail: imad_horani2000@yahoo.com ).

Received: 16/ 06/ 2024        Accepted: 16/ 09/ 2024

Abstract: 

The experiment was conducted in the rugged western countryside of Homs Governorate in 2020 on 20 heads of Awassi sheep, similar in age and weight, with the aim of studying the effect of adding Spineless cactus in the concentrated ration of Awassi sheep. The experimental animals were divided into two identical groups, with a weight of 36.48±0.35 kg and 36.14±0.28 kg. The first group was fed (The witness) received a concentrated diet consisting of (65% barley + 15% cotton meal + 19% bran), while part of the diet of the second group was replaced with Spineless cactus based on protein, so it was (56% barley + 14% meal + 19% bran +10% cactus) and free grazing for both groups.The results showed that the control group was superior to the Spineless cactus group in total weight gained by 0.17±43.21 kg and 42.81±0.22 kg for the two groups, respectively. The control group also excelled in the daily growth rate, 149.55 kg and 148.22 kg for the control and Spineless cactus groups, respectively, but this superiority was not significant. At a degree of (0.05). While there was a strong convergence in the average daily feed consumption, 1094 g/day and 1088 g/day for the control group and the Spineless cactus group, respectively, and thus the conversion factor was 7.32 & 7.34 kg feed/kg weight gain respectively. The results also showed good palatability of smooth Spineless cactus by the sheep. . Accordingly, we can conclude that it is possible to add smooth Spineless cactus to the rations of Awassi sheep, which would help provide an unconventional fodder source instead of concentrated rations without any negative impact on the animals.

Keywords: Spineless cactus, Awassi sheep, fodder alternativesqualitative loss, quantitative loss, tuber damage index.

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